Is
there anything better than butter?
I
spent my Saturday on a one day Cordon Bleu course. I suppose I’m sort of
testing out how serious I am about food forming some part of my career in the
future. School dinner cook or something of that ilk, perhaps.
And
I had a really good day.
It started off on somewhat shaky ground as we were
introduced to our chef for the day. Now, in my head, from watching Julia &
Julie probably, I’d had an idea of Le Cordon Bleu.
And
in that mental picture, I would make very classical French cuisine under the
tutelage of a steely and uncompromising Chef in a tall hat. He’d be called Chef
Henri-Paul Durand-Fournier le IV, or something like that.
In
reality, mine was called Chef Alan.
Chef
Alan.
To
be fair, although he under-delivered on the name, he over-delivered on
enthusiasm and proficiency. Alan put us through our paces and no mistake.
I
learned that the small investment of a melon baller allows you to do pomme
parisiennes to wow dinner party guests. I learned that I really should dry-cure
my own fish. And I learned that I probably need to do a butchery course, stat.
So,
as she was Le Cordon Bleu’s most famous alumnus, I’m going to leave you with a quote
from the film about Julia Child, Julia & Julie.
It
sums up my own view on the beauty of butter, of which we used a bold and brave
amount yesterday.
“And
let me say this. Is there anything better than butter?
Think
it over.
Every
time you taste something that's delicious beyond imagining, and you say,
"What is in this?" The answer is always going to be
"butter."
The
day there's a meteorite heading toward the earth and we have 30 days to live, I
am going to spend it eating butter.
Here's
my final word on the subject. You can never have too much butter. “
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